I'll let you in on a little secret: these brownies are vegan! Let the rest of the table reach for seconds without a care in the world. We have the classic fudgy brownie squares and even some sneaky-healthy versions using beans and veggies, plus some floral- decorated fun. With so many options, it shows that dairy and eggs are not the most important ingredient. Choose your favorite flavor, line your pan, and prepare to convert even the most hardcore chocoholics in your home.
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1) Fudgy Dark Chocolate Vegan Brownies
Dense and glossy, and so fudgy that no one would ever guess there are no eggs or butter.
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Fudgy Dark Chocolate Vegan Brownies
Vegan brownies that are very chocolatey, with a melt-in-your-mouth center and a crackly top.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Whisk the flour, cocoa, and sugar in a large bowl.
- Stir in the melted coconut oil, plant milk, maple syrup, and vanilla until a thick batter forms.
- Fold in the dark chocolate chips and spread the batter evenly in the pan.
- Bake for 28 to 30 minutes until the top is set but the center is still soft.
- Let cool completely in the pan, then chill 20 minutes before slicing for clean, fudgy squares.
Notes
Underbake slightly for the fudgiest texture; they firm up as they cool.
2) Peanut Butter Swirl Vegan Brownies
Chocolate keeps it classy while peanut butter gets a little more playful and fun with its salty kick!
Peanut Butter Swirl Vegan Brownies
Fudgy chocolate brownies are perfectly combined with a swirl of creamy peanut butter for an awesome salty-sweet bite.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Whisk the flour, cocoa, and sugar, then stir in the coconut oil, plant milk, and vanilla into a thick batter.
- Spread the batter into the pan in an even layer.
- Warm the peanut butter with the maple syrup until pourable and dollop it over the batter.
- Drag a knife through to create swirls, then bake 28 to 30 minutes until set at the edges.
- Cool fully, then chill briefly so the swirls slice cleanly.
Notes
Use natural drippy peanut butter so it swirls smoothly.
3) Black Bean Espresso Vegan Brownies
Yes, there are beans. No, you won't taste them, only the deep coffee-kissed chocolate.
Black Bean Espresso Vegan Brownies
Espresso kick flourless black bean brownies are ultra fudgy.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Blend the black beans, cocoa, sugar, coconut oil, espresso powder, and vanilla until completely smooth.
- Stir in most of the chocolate chips and pour the batter into the pan.
- Scatter the remaining chips on top and smooth the surface.
- Bake for 25 to 28 minutes until the edges are set and the center is just firm.
- Cool completely, then chill 30 minutes so they slice neatly.
Notes
Blend the beans very smooth so there's no grainy texture.
4) Zucchini Chocolate Chip Vegan Brownies
We have a bunch of zucchini in the garden, so of course, we're putting some in brownies.
Zucchini Chocolate Chip Vegan Brownies
Brownies that are moist and chocolaty. You would never guess there is shredded zucchini hidden inside these brownies! Plus, there are chocolate chips scattered throughout.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Squeeze the excess moisture from the grated zucchini with a clean towel.
- Whisk the flour, cocoa, and sugar, then stir in the coconut oil, zucchini, and vanilla.
- Fold in the chocolate chips and spread the batter in the pan.
- Bake for 30 to 32 minutes until the center is set.
- Cool fully, then chill briefly before cutting into squares.
Notes
Wring the zucchini out well or the brownies turn cakey and wet.
5) Sweet Potato Avocado Vegan Brownies
The secret to these brownies' unbelievable softness lies in the two creamy vegetables that do the heavy lifting!
Sweet Potato Avocado Vegan Brownies
These brownies are extra fudgy because of the mashed sweet potatoes and avocados!
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Mash the sweet potato and avocado together until completely smooth.
- Stir in the cocoa, sugar, and vanilla, then fold in the flour until just combined.
- Add the chocolate chips and spread the thick batter into the pan.
- Bake for 28 to 30 minutes until set around the edges.
- Cool completely, then chill 30 minutes for clean slices.
Notes
A ripe avocado blends in seamlessly with no green flavor.
6) Coconut Almond Vegan Brownies
Imagine a candy bar growing up and turning into a brownie! Now it's toasty, chewy, and dreamy!
Coconut Almond Vegan Brownies
Brownies with toasted coconut and almond crunch.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Whisk the flour, cocoa, and sugar, then stir in the coconut oil, coconut milk, and vanilla.
- Fold in half the shredded coconut and half the almonds, then spread into the pan.
- Scatter the remaining coconut and almonds over the top.
- Bake for 28 to 30 minutes until the coconut is golden and the center is set.
- Cool fully, then chill briefly before slicing.
Notes
Toast the coconut and almonds first for deeper flavor.
7) Salted Caramel Vegan Brownies
There is some dessert magic going on with that sweet-and-salty caramel pull.
Salted Caramel Vegan Brownies
Brownies made extra delicious with vegan caramel and sea salt.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Whisk the flour, cocoa, and sugar, then stir in the coconut oil, plant milk, and vanilla.
- Spread the batter into the pan and bake for 25 minutes.
- Drizzle the vegan caramel over the warm brownies and return to the oven for 5 minutes.
- Sprinkle with flaky sea salt while still warm.
- Cool fully, then chill 30 minutes so the caramel firms up before cutting.
Notes
Chilling sets the caramel so it doesn't run when you slice.
8) Raspberry Jam Vegan Brownies
Chocolate lovers will always enjoy the taste of rich chocolate combined with a tart raspberry ribbon.
Raspberry Jam Vegan Brownies
Chocolate brownies are swirled with raspberry jam for a nice fruity contrast.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Whisk the flour, cocoa, and sugar, then stir in the coconut oil, plant milk, and vanilla.
- Spread the batter into the pan in an even layer.
- Dollop the raspberry jam over the top and swirl it through with a knife.
- Bake for 28 to 30 minutes until the edges are set.
- Cool fully, then chill briefly for clean swirled slices.
Notes
Warm the jam slightly so it swirls more easily.
9) Silken Tofu Brownies
Silken tofu makes these brownies incredibly smooth and rich.
Silken Tofu Brownies
Silken tofu makes these ultra creamy vegan brownies even more delicious.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Blend the silken tofu until completely smooth and creamy.
- Add the cocoa, sugar, coconut oil, and vanilla and blend again.
- Pour into a bowl and fold in the flour and chocolate chips until just combined.
- Spread into the pan and bake 30 to 32 minutes until set.
- Cool fully, then chill 30 minutes before slicing into smooth squares.
Notes
Blend the tofu thoroughly so there are no lumps in the batter.
10) Pumpkin Spice Vegan Brownies
Chocolate and cozy fall spices unite as one in these fudgy squares.
Pumpkin Spice Vegan Brownies
Warm spices with creamy pumpkin are swirled in with spiced chocolate brownies.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Whisk the flour, cocoa, and sugar in a bowl.
- Stir in the pumpkin puree, coconut oil, pumpkin pie spice, and vanilla until a thick batter forms.
- Spread the batter into the pan and smooth the top.
- Bake for 30 to 32 minutes until the center is set.
- Cool fully, then chill briefly before cutting into squares.
Notes
A swirl of extra pumpkin on top makes a pretty marbled finish.
11) Mango Coconut Vegan Brownies
A little tropical twist makes these like a beach vacation.
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Mango Coconut Vegan Brownies
Chocolate brownies enhanced with juicy mango and toasted coconut.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Whisk the flour, cocoa, and sugar, then stir in the coconut oil, coconut milk, and vanilla.
- Gently fold in the diced mango and half the shredded coconut.
- Spread the batter into the pan and top with the remaining coconut.
- Bake for 28 to 30 minutes until set and the coconut is golden.
- Cool fully, then chill briefly before slicing.
Notes
Pat the mango dry so the extra juice doesn't thin the batter.
12) Red Velvet Beet Vegan Brownies
At first you can tell it has a mellow cocoa flavor, and that the ruby red color comes from beets.
Red Velvet Beet Vegan Brownies
Naturally tinted vibrant red velvet brownies with beets and a gentle touch of cocoa.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Whisk the flour, cocoa, and sugar together.
- Stir in the beet puree, coconut oil, and vanilla until the batter turns a deep red.
- Fold in the white chocolate chips and spread into the pan.
- Bake for 28 to 30 minutes until the center is set.
- Cool fully, then chill briefly before slicing into vivid squares.
Notes
Roast and puree the beets ahead so they're ready to go.
13) Chickpea Vegan Brownies
The use of blended chickpeas in this recipe makes these surprisingly high in protein while also being fudgy.
Chickpea Vegan Brownies
Dense and fudgy, these chickpea brownies are flourless and are wholesome!
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Blend the chickpeas, cocoa, maple syrup, almond butter, vanilla, and baking soda until smooth.
- Stir in most of the chocolate chips and spread the thick batter into the pan.
- Scatter the remaining chips over the top.
- Bake for 25 to 28 minutes until the edges pull away slightly.
- Cool fully, then chill 30 minutes so they slice cleanly.
Notes
Blend until totally smooth so there's no grainy bean texture.
14) Matcha Green Tea Vegan Brownies
Earthy matcha makes these a little unexpected and chic.
Matcha Green Tea Vegan Brownies
Lively green matcha brownies with a subtle taste of tea.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Whisk the flour, matcha, and sugar until evenly green.
- Stir in the coconut oil, plant milk, and vanilla until a thick batter forms.
- Fold in the white chocolate chips and spread into the pan.
- Bake for 25 to 28 minutes until the edges are lightly golden.
- Cool fully, then chill briefly before slicing.
Notes
Use culinary-grade matcha and sift it to avoid clumps.
15) Banana Walnut Vegan Brownies
These are so moist and nutty because of the overripe bananas and the crunchy walnuts.
Banana Walnut Vegan Brownies
Soft chocolate brownies with bananas and walnuts.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Mash the bananas until mostly smooth in a large bowl.
- Stir in the sugar, coconut oil, and vanilla, then mix in the flour and cocoa.
- Fold in most of the walnuts and spread the batter into the pan.
- Scatter the remaining walnuts on top and bake 28 to 30 minutes until set.
- Cool fully, then chill briefly before cutting into squares.
Notes
The riper the bananas, the sweeter and more flavorful the brownies.
16) Cranberry Orange Vegan Brownies
The bright orange and tart cranberry of this product provide a cheerful feeling of the holidays.
Cranberry Orange Vegan Brownies
Chocolate Brownies with Tangy Dried Cranberries and Orange Zest.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Whisk the flour, cocoa, and sugar, then stir in the coconut oil, plant milk, orange zest, and vanilla.
- Fold in the dried cranberries and spread the batter into the pan.
- Smooth the top and bake for 28 to 30 minutes until set.
- Cool fully in the pan.
- Chill briefly before slicing for clean, fruity squares.
Notes
Soak the cranberries in a little orange juice first to plump them.
17) Lavender Lemon Vegan Brownies
These are a little fancy and feel like a tea-party treat with floral and citrusy flavors.
Lavender Lemon Vegan Brownies
Soft lemon blondie-style brownies with a hint of culinary lavender.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Whisk the flour and sugar, then crush the lavender lightly and stir it in.
- Add the coconut oil, plant milk, lemon juice, and zest and mix into a smooth batter.
- Spread the batter into the pan and smooth the top.
- Bake for 25 to 28 minutes until the edges are golden.
- Cool fully, then chill briefly before slicing into squares.
Notes
Go light on the lavender — a little floral flavor goes a long way.
18) Peanut Butter Chia Vegan Brownies
A chia egg helps bind these together, and peanut butter makes them so good!
Peanut Butter Chia Vegan Brownies
Brownies made with wholesome peanut butter and cocoa are bound together using a chia egg.
Ingredients
Method
- Stir the chia seeds with the water and let sit 10 minutes until gelled.
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Whisk the peanut butter, sugar, plant milk, vanilla, and chia gel until smooth.
- Fold in the cocoa and flour until just combined, then spread into the pan.
- Bake for 28 to 30 minutes until the center is set.
- Cool fully, then chill briefly before slicing.
Notes
Let the chia egg fully gel so the brownies hold together.
19) Hazelnut Espresso Vegan Brownies
These have a downright luxurious taste thanks to the bold espresso and toasty hazelnuts.
Hazelnut Espresso Vegan Brownies
Mocha brownies are packed with toasted hazelnuts and coffee.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Whisk the flour, cocoa, sugar, and espresso powder together.
- Stir in the coconut oil and plant milk until a thick batter forms.
- Fold in most of the hazelnuts and spread into the pan.
- Top with the remaining hazelnuts and bake 28 to 30 minutes until set.
- Cool fully, then chill briefly before slicing.
Notes
Toasting the hazelnuts brings out their richest flavor.
20) Mint Chocolate Vegan Brownies
Enjoy the classic after dinner feel with rich chocolate and cool mint!
Mint Chocolate Vegan Brownies
Chocolate brownies with mint and chocolate chips.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Whisk the flour, cocoa, and sugar, then stir in the coconut oil and plant milk into a batter.
- Spread into the pan and bake 28 to 30 minutes until set, then cool completely.
- Whisk the powdered sugar with the peppermint extract and a splash of plant milk into a spreadable mint layer.
- Spread the mint layer over the cooled brownies and scatter chocolate chips on top.
- Chill at least 30 minutes so the mint layer firms before slicing.
Notes
A drop of natural green coloring makes the mint layer pop.
21) Blueberry Bliss Vegan Brownies
Honestly, little pieces of chocolate and juicy blueberries bursting out of the chocolate are pure bliss.
Blueberry Bliss Vegan Brownies
Decadent chocolate brownies with the sweet bursts of fresh blueberries.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Whisk the flour, cocoa, and sugar, then stir in the coconut oil, plant milk, and vanilla.
- Gently fold in most of the blueberries to keep them whole.
- Spread the batter into the pan and dot the remaining blueberries on top.
- Bake for 30 to 32 minutes until the center is set.
- Cool fully, then chill briefly before cutting into squares.
Notes
Frozen blueberries work too, but add them straight from frozen.
22) Orange Zest Chocolate Vegan Brownies
It’s like that favorite holiday candy, but in brownie form for a chocolate-orange flavor experience.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Whisk the flour, cocoa, and sugar in a large bowl.
- Stir in the coconut oil, orange juice, and orange zest until a thick batter forms.
- Fold in the dark chocolate chips and spread into the pan.
- Bake for 28 to 30 minutes until the center is set.
- Cool fully, then chill briefly for clean slices.
Notes
Use fresh zest, not extract, for the brightest citrus flavor.
23) Pistachio Rose Vegan Brownies
These are delicate, floral, and feel very special occassion worthy.
Pistachio Rose Vegan Brownies
Tender pistachio brownies with a hint of the delicate fragrance of rose.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Whisk the flour and sugar, then stir in the coconut oil, plant milk, and rose water.
- Fold in most of the chopped pistachios and the white chocolate chips.
- Spread into the pan and scatter the remaining pistachios on top.
- Bake for 25 to 28 minutes until the edges are lightly golden.
- Cool fully, then chill briefly before slicing into squares.
Notes
Add the rose water sparingly; a little perfume goes a long way.